ThePrep: Garden-Fresh Dinners to Put You in a Summery State of Mind
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How is it June already?! Even though May is one of the longest months, it always seems to fly by. But I don’t mind—June is one of my favorite months. It marks the start to summer, which means lots of outdoor time and all the fresh produce my little dietitian heart could desire! While I don’t have much in my garden yet besides some herbs and a few salad greens, the local farms near me have plenty of produce, which means the grocery stores and roadside stands are starting to fill up. This week’s garden-fresh recipes tap into all that goodness for a week of delicious dinners.
Your Meal Plan
I have a feeling that the Grilled Corn Salad with Chili-Miso Dressing will be something you’ll make all the time this summer. It’s meant to be a side dish but it’s too good to eat just one serving, so I’m doubling it up to turn it into a satisfying main dish! If you haven’t used miso (a fermented soybean paste) before, it’s magical—I make the chili-miso dressing that coats this salad a few times a month. Plus, you can keep miso in the fridge for about a year before it goes bad. Look for the mild-flavored white (sweet) miso called for in this recipe near tofu at well-stocked supermarkets.
And even though you can get pesto any time of the year, it just tastes better in the summer, slathered over grilled veggies, swirled into pasta or whatever, really. Monday’s Basil Pesto Pasta with Grilled Vegetables and Thursday’s Pesto Chicken Bake both use it in mouthwatering ways. Those recipes and the rest of the dinners this week prove that when you have fresh produce it takes very little time or embellishment to create a delicious meal.
Tuesday: Chili-Rubbed Chicken with Coconut Rice & Mango Salsa (watch me make this recipe here!)
Wednesday: Grilled Corn Salad with Chili-Miso Dressing
Friday: One-Pot Cheesy Tex-Mex Pasta
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It’s been hot up here in Vermont and most homes don’t have air conditioning—mine included. I’ve been loving my morning smoothie, which helps cool me down as I ease into the day. I don’t move all that fast in the morning (just ask my husband), so these prep-ahead smoothie packs make it super easy to make my breakfast. You can make them with whatever combination you want—lately I’ve been loving a combo of pineapple, spinach and banana. Yum!
Get the Recipe: Make-Ahead Freezer Smoothie Packs
What do I love more than a cocktail? An easy cocktail! Which is why this refreshing 3-ingredient Classic Daiquiri recipe is on deck for a tropical happy hour escape. All you need is rum, fresh lime juice and sugar to feel those beachy vibes in the comfort of your own home. I included enough ingredients to make 4 servings, in case you plan on making extra. Get more 3-ingredient cocktails here.
Get the Recipe: Classic Daiquiri
I hope you all have a safe and happy week and if you have any questions or requests for future newsletters, please let me know by emailing ThePrep@eatingwell.com!
ThePrep | Week of 5/30/20 - 6/5/20